Garlicky Creamy Brussels Sprouts Au Gratin Recipe
Introduction
This Garlicky Creamy Brussels Sprouts Au Gratin is a delicious twist on a classic comfort dish. Tender Brussels sprouts are baked in a rich, cheesy garlic cream sauce, making it a perfect side to elevate any meal.
Ingredients
- 16 ounces Brussels sprouts, cleaned, trimmed and cut in half
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ½ cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded fontina cheese
Instructions
- Step 1: Position a rack in the center of the oven and preheat to 375ºF.
- Step 2: While the oven preheats, clean and trim the Brussels sprouts, then cut them in half. Shred the fontina, cheddar, and Parmesan cheese. Combine all the shredded cheese in one bowl and set aside.
- Step 3: Heat an ovenproof pan, like a cast iron skillet or braiser, over medium heat. Add the butter and minced garlic. Allow the garlic to infuse its flavor into the butter as it melts, but don’t let it brown—just soften and start to simmer.
- Step 4: Once the garlic starts simmering, turn off the heat and remove the pan from the stove. Stir in the heavy cream, Kosher salt, black pepper, garlic powder, and nutmeg. Then mix in half of the combined shredded cheese.
- Step 5: Add the halved Brussels sprouts to the pan and gently stir to coat them in the creamy garlic sauce. Spread the sprouts out in a single layer, then sprinkle the remaining cheese evenly over the top.
- Step 6: Place the pan in the preheated oven and bake for 18 to 25 minutes, or until the cheese is melted and bubbly and the Brussels sprouts are tender.
- Step 7: Serve warm alongside your favorite protein and sides for a comforting, flavorful meal.
Tips & Variations
- If you don’t have an ovenproof pan, prepare the sauce on the stove and transfer everything to a baking dish before adding the cheese topping and baking.
- For extra crunch, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
- Swap out fontina for mozzarella or Gruyère for a different flavor profile.
- To make it vegetarian, ensure your cheeses are made without animal rennet.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF until warmed through to maintain the creamy texture. Avoid microwaving to keep the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best for this dish because they hold their texture better when baked. If using frozen, thaw thoroughly and pat dry to avoid excess moisture.
What can I serve this Brussels sprouts au gratin with?
This creamy side pairs wonderfully with roasted chicken, grilled steak, or pork tenderloin. It also complements vegetarian main dishes like stuffed mushrooms or lentil loaf.
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Garlicky Creamy Brussels Sprouts Au Gratin Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Garlicky Creamy Brussels Sprouts Au Gratin is a rich and flavorful side dish featuring tender Brussels sprouts baked in a luscious garlic-infused cream sauce, topped with a blend of parmesan, cheddar, and fontina cheeses. This comforting and elegant gratin is perfect for pairing with your favorite proteins and makes a delightful addition to any meal.
Ingredients
Brussels Sprouts
- 16 ounces Brussels sprouts, cleaned, trimmed, and cut in half
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
Cheese
- ½ cup shredded parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded fontina cheese
Instructions
- Preheat: Position a rack in the center of your oven and preheat it to 375ºF (190ºC) to ensure even cooking of the gratin.
- Prep: While the oven warms, clean and trim the Brussels sprouts, then cut them in half. Shred the fontina, cheddar, and parmesan cheeses and combine them in a bowl, setting aside half for later use.
- Infuse: Place an oven-proof pan such as a cast iron skillet or braiser on the stovetop over medium heat. Add the butter and minced garlic, allowing the garlic to soften and gently simmer in the butter without browning. Once fragrant, remove the pan from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, nutmeg, and half of the shredded cheese blend.
- Bake: Add the halved Brussels sprouts into the cream sauce and stir until they are well coated. Spread the sprouts in an even layer in the pan. Sprinkle the remaining cheese over the top. Transfer the pan to the preheated oven and bake for 18-25 minutes, until the cheese is melted, bubbling, and the Brussels sprouts are cooked through and tender.
- Serve: Remove the gratin from the oven and serve warm alongside your favorite protein and sides for a comforting and delicious meal.
Notes
- If you don’t have an oven-safe pan, you can prepare the sauce and Brussels sprouts on the stovetop in a regular skillet, then transfer the mixture to a baking dish before adding cheese and baking.
- For extra crispiness, you can broil the top for 1-2 minutes at the end of baking, watching closely to prevent burning.
- Make sure not to brown the garlic when infusing it in butter to avoid bitterness; soft and fragrant is ideal.
- This dish can be prepped ahead and baked just before serving to save time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Brussels sprouts, au gratin, creamy side dish, garlicky, baked vegetables, cheese gratin, comfort food, vegetarian side
